Come Party With Me: Movie Night — Menu

I am super excited about cooking a delicious French-inspired meal for my French themed movie night. To get things started, I'll make a baked brie. Picholine olives and croutons will complement the melty cheese. After guests have enjoyed a cocktail we will sit down to a first course shrimp bisque. The main dish is a delicious bacon wrapped chicken with a thick chicken liver sauce and haricot vert bundles with shallot vinaigrette. Just writing the names of the dishes makes me famished! For the recipes, read more.

In a medium bowl, combine pecans and sugar, using your fingertips to thoroughly mix; set aside. Line a baking sheet with a Silpat (French nonstick baking mat) or parchment paper; set aside.

Lightly dust work surface with flour. Place two sheets (one box) of puff pastry on the work surface one on top of the other.

Using a rolling pin, adhere the two pieces of the puff pastry together. Continue rolling puff pastry until it is very thin, slightly less than 1/8 inch thick. Using a pastry wheel or a sharp knife, cut the puff pastry into a 13-inch round, reserving scraps for decorating.

Place the Brie in the center of the puff pastry. Top the Brie with pecan mixture, spreading to within 1/2 inch of the edge of the cheese. Be sure to remove any sugar or nuts from the puff pastry, as they may cause holes to form during baking. Fold puff pastry up and over Brie to enclose. The center of the Brie will not be completely covered with pastry. Transfer to prepared baking sheet.

Lightly dust work surface with flour. Repeat rolling and cutting process with remaining two sheets of puff pastry. Drape pastry over the Brie, tucking the edges under to enclose.

In a small bowl, combine egg yolk and cream to make an egg wash.

Cut reserved scraps of puff pastry into decorative shapes. Using a pastry brush, gently brush the decorative shapes with the egg wash, and adhere to wrapped Brie. Brush the wrapped Brie evenly with the egg wash. Transfer to refrigerator and chill for at least 30 minutes and up to overnight.

Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it.

Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes.

Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides.

Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes.

Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon.

Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes.

Strain into a clean pot and season with salt and pepper.

Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through.

Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives.

I love this party theme idea. I hope you'll do some other movie night themes other than French. Based on your last post, my friends and I are planning on hosting a series of movie themed parties this year, kinda like a book club...just not as smart. Starting with French, Spanish, and Chinese, we can't wait.

I am also a huge fan of baked brie!! Some apricot or hot pepper jelly on top, some apples, crackers, and grapes and life is pretty good!
And who can go wrong with bacon wrapped ANYTHING!? Currently I've been loving Pioneer Woman's Bacon wrapped Club crackers! So good!
Nice menu!